Traditional Mutton Bird Recipe

SpotX Wild Foods Recipe from Pete Wiri
Prep:10 minutes Cook:3 hours Difficulty:1
  • 1 mutton bird.
  • Water.
  • Lemon juice.
  • Wash bird thoroughly in hot water.
  • Place in a pot and cover with water.
  • Bring to the boil.
  • Empty the pot of water and fat.
  • Replace with mutton bird and fresh water.
  • Bring to the boil again.
  • Repeat this process 2-3 times.
  • Then boil for 1½ hours.
  • Remove from water and allow to cool, storing the bird in the fridge.
  • When preparing to serve, rub lemon juice into skin.
  • Lay the bird on a tray with a pan underneath to catch the dripping.
  • Cook under a grill until the skin is crisp.

Muttonbirds The muttonbird (shearwater chicks – usually but not exclusively sooty shearwaters) is a native of New Zealand: the Maori call it titi and it has been a prized delicacy for many generations.
The small offshore islands around Rakiura (Stewart Island) and Bluff are known to be the home of the best muttonbirds. They can also be found on some offshore islands in the North Island, but not in any appreciable numbers. North Island Maori also harvested the young of other shearwater species, although the practice has become rare since seabirds are now protected.